Bread, Wine and Onion Soup

1. 1

   Heat 3 tbsp of the oil in a large pan and add the onions, thyme and some salt.

2. 2

   Cook over a very, very low heat for about 45 minutes, until pale golden, soft and sweet.

3. 3

   Set aside 6 tbsp of the onions, then add the wine to the remaining onions in the pan, scraping any caramelized bits from the base of the pan with a spatula.

4. 4

   Add the stock and bring to simmering point.

5. 5

   Taste, season, and set aside.

6. 6

   Preheat the oven to 375F

7. 7

   Rub each slice of bread with the garlic, brush with the remaining oil and cut in half.

8. 8

   Put 6 pieces of bread in a baking dish.

9. 9

   Distribute half the reserved onions over the bread, then put 1 tsp cheese on each.

10. 10

    Put another piece of bread on top and repeat, to create a layered crouton.

11. 11

    Bake for about 15 minutes, until golden and bubbling.

12. 12

    Put a crouton in each of 6 serving bowls.

13. 13

    Bring the soup back to boiling point, ladle over the croutons and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.